Temperature dependence of internal browning in cucumber fruit (Cucumis sativa)
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Publication Details
Author list: Srilaong V., Kanlayanarat S., Tatsumi Y.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2008
Volume number: 768
Issue number: 768
Start page: 579
End page: 584
Number of pages: 6
ISBN: 9789066053090
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
Cucumber fruit was stored at various temperatures ranging from 5-20ฐC. Internal browning was noted only at temperatures around 10ฐC, not at lower or higher temperatures. The rate of respiration increased concomitantly with internal browning, indicating that it was a response to the chilling-induced browning. The appearance of the visible browning symptoms depended, apparently, on chilling-inducing temperature and some enzymatic activity. Visible symptoms were correlated with parameters of free radical metabolism. The onset of internal browning was not correlated with activities of superoxide dismutase, catalase or peroxidase, or with internal levels of glutathione, ascorbic acid and dehydroascorbic acid. Only after the initial symptoms were visible, was further browning was correlated with peroxidase activity.
Keywords
Antioxidative enzymes
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